Shrimp Salad in Lettuce Cups

Fresh and spicy, crisp and succulent, this fast recipe is stuffed with ingredients with contrasting flavors and textures to create a truly harmonious plate.

Total Time: 0:30

Prep: 0:30

Level:
Moderate

Serves:
4

Ingredients

1 lb. peeled and deveined shrimp

¼ c. mayonnaise

2 tbsp. ketchup

2 tbsp. fresh lemon juice

2 tbsp. prepared horseradish

¼ tsp. Tabasco

black pepper

2 scallions

2 stalk celery

½ seedless cucumber

¼ c. fresh dill

2 head Bibb lettuce

Directions

Bring a large pot of water to boil. Cook the shrimp until just opaque throughout, about 3 minutes. Drain and transfer to a bowl of ice water to cool. Roughly chop the shrimp.

In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, horseradish, Tabasco, and 1/4 teaspoon pepper. Add the shrimp, scallions, celery, cucumber, and dill, and toss to combine. Spoon into the lettuce leaves.